Meringue Roulade (with Summer Berries)
Meringue roulade seems fancy, but it’s one of the easiest desserts you can make for a summertime treat. So fresh and light, it’s a perfect after dinner dessert.
This meringue roulade is one of the easiest, yet most impressive desserts you can make.
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I came across the recipe while grocery shopping in England, and kept the card for a long time before I tried making it. I could have kicked myself later!
The other day I realized I had 9 egg whites in my fridge (I had made 3 peach custard pies), so instead of making meringues or macaroons, I decided my first egg white recipe would be one I’ve been meaning to make for years: a meringue roulade. I adapted it from a recipe card I picked up at Marks & Spencer (a really awesome British department store that also sells fabulous food) when I was in the UK.
You may enjoy this frozen berry, meringue and cream dessert, too!
I can tell you that I’m really happy with how the meringue roulade turned out, as it looks almost exactly like the one in the M & S recipe card. It’s super easy, super delicious, and a perfect, light dessert for summer!
Another summer fruit and cream combo: Pimm’s cup and strawberries and cream.
Of course, it’s difficult for me to make things exactly as the recipe states, so instead of using low fat creme fraichè, I used full-fat, heavy whipping cream. Use the former if you prefer.
I made this meringue roulade for a summertime garden party menu post I did with some friends here in LA.
You can find the rest of the recipes for the other delicious dishes on the post.
There’s no fat in the meringue or berries, and we don’t want an unbalanced dessert, right? Oh, and by the way, this angelic treat is naturally gluten-free, just like this yule log (which can be made all year long if you don’t decorate it.
Meringue Roulade (with Summer Berries
adapted from a Marks and Spencer’s recipe serves 6 to 8
FULL PRINTABLE RECIPE BELOW
Ingredients
Roulade
- corn starch (cornflour)
- vanilla extract
- white wine vinegar
- egg whites
- sugar
Filling
- heavy whipping cream
- fresh raspberries (and/or blackberries)
- fresh strawberries
- confectioner’s sugar
Special equipment: baking or parchment paper, jelly roll tray
Line an 11″x16″ jelly roll tray (Swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC).
Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside. Whisk the egg whites in a clean, dry bowl until stiff, then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely mixed in.
Spoon the egg white mixture into the prepared tray.
Smooth out the surface with a spoon or a spatula.
Bake for approximately 25 minutes, until golden colored.
Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner’s sugar and turn out the meringue roulade onto the paper.
Next, peel away the lining paper and place a new piece of baking paper on top, then roll the meringue, starting from the short side, using the towel as an aide.
Let cool.
Whip the heavy whipping cream until stiff peaks form.
When the meringue is cool, unroll it, and remove the top paper; spread the whipped cream over the entire layer.
Sprinkle the meringue roulade with the berries and re-roll the dessert, placing the seam side down.
Dust generously with confectioner’s sugar.
Carefully move to a serving plate, and add a few berries for decoration.
Cut the meringue roulade with a serrated knife for best results.
Isn’t this a beautiful dessert?
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Meringue Roulade (with Summer Berries)
Special Equipment
- 1 11"x16" jelly roll tray (swiss roll tin)
Ingredients
- 1 tsp corn starch (cornflour)
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 4 large egg whites (preferably organic, older eggs are better for meringues)
- ⅔ cup sugar (Baker's sugar is best)
Filling:
- 8 oz heavy whipping cream (preferably organic)
- ½ cup raspberries and/or blackberries (fresh)
- ½ cup strawberries chopped (fresh)
- 1 Tbsp confectioner's sugar (for dusting)
Instructions
- Line an 11"x16" jelly roll tray (swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC).
- Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.
- Whisk the egg whites in a clean, dry bowl until stiff, then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely mixed in.
- Spoon the egg white mixture into the prepared tray. Smooth out the surface with a spoon or a spatula.
- Bake for approximately 25 minutes, until golden colored.
- Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner's sugar and turn out the meringue onto the paper.
- Peel away the lining paper and place a new piece of baking paper on top, then roll the meringue, starting from the short side, using the towel as an aide. Let cool.
- Whip the heavy whipping cream until stiff peaks form.
- When the meringue roulade is cool, unroll it, and remove the top paper; spread the whipped cream over the entire layer.
- Sprinkle with the berries and re-roll the dessert, placing the seam side down. Dust generously with confectioner's sugar.
- Carefully move the meringue roulade to a serving plate, and add a few berries for decoration.
Notes
- Use your favorite fruits in this dessert to make it your own.
Nutrition
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Can this be made a day in advance? Or will it go soggy? How should it be stored?
Hi Lydia, I wouldn’t make it a day in advance as it just wouldn’t taste the same. That said, I don’t believe I’ve ever had any leftover to know if it goes soggy! I’d recommend making it the same day, but if you try it ahead of time, let me know how it goes. Definitely keep it covered in plastic wrap or a tub in the fridge. CC
Thank you Christina for your reply. I was thinking of having it for a luncheon. Due to timing, obviously not. Back to the drawing board!
What about making individual possets? They can be made ahead of time and you can adorn the tops with berries and flowers and really make it look special, without any bother at all! Just heat some cream sugar and citrus and that’s it. My friend Cynthia has the recipe: http://whatagirleats.com/lemon-posset-and-honey-orange-lavender-posset/ I also have Orange Boodle which is very similar, but more of a trifle: I can practically guarantee that you’ll get rave reviews from either! Good luck.
The posters sound perfect! My table will replicate a garden as the tablecloth will be green and each napkin will be a different pastel colour. Tulips all around. So the posters will fit in wonderfully. Thank you!!!!!!
Perfect! And the best part is that they taste fabulous! Enjoy our party, Lydia! It sounds lovely!
Thank you. And don’t you just love spell check? I guess it decided there was no such word as possett!
I knew it was spell check! Didn’t you want to serve your guests posters instead of dessert? haha! :)
Beautiful pictures for a lovely dessert. It looks so fresh and tasty!
Angelic, indeed! Must make! This will be perfect for my hubs’ birthday – he LOVES meringue. Beautiful, Christina!
What a great idea for a unique birthday cake, Patricia! Let me know how you like it! CC
What a great summer dessert.
The pre-rolling when warm tip is fabulous, I’ve never seen that done before and I’m pretty sure it would make the meringue more supple and less liable to fracture when rolling filled. So pleased I found this recipe! Thanks :)
This works with all swiss roll type cakes. You can find my Yule Log recipe, which is a flour less chocolate cake (you can make it plain for the rest of the year), but it comes out perfectly if you roll it warm, too. Good luck! ;)
WOW that looks so impressive. Who wouldn’t want to dive into that gorgeous dessert. Since I am going to make your yummy custard peach pie, I guess I will be making this as well. :)
Thank you, Cathy! Having to make this dessert is not a bad problem to have ;)
Meringue, Cream, Berries… the only reason that this recipe is not perfect to me is because I cant have a piece of it now! x Rach
Awww, I wish I could email you a large slice! Wouldn’t that be fantastic? Thank you, Rachel! ;)
Wow that looks SO good !! love that it’s a little different from the traditional pavlova , such a great summer treat!
Mary x
Thanks, Mary! It’s really quite simple to put together too. ;)